Garret Isturis watches chum salmon move from the boat to the processing line at Taku Fisheries/Smokeries on Monday.
I'm pretty sure his name is Gary.
That picture brings back some memories for me. I worked in highschool at a seafood processing plant. So much fun and really learned how to work hard. 16 hour days all summer long, one day off, the 4th of july. I dont think there is enough coffee of 5 hour energies in the world to allow me to do that these days without a few naps haha.
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